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Courgette Rice Salad

Quick and easy salad with crunchy seeds and herbs great for a light lunch.

  • 0 - 30 Minutes
  • Easy
  • Serves 4




  • 2 packs Tilda Steamed Pure Basmati
  • 4 courgettes, cut into chunks
  • 2 tbsp. olive oil
  • 2 tbsp. pine nuts
  • 1 tbsp. pumpkin seeds
  • Juice half lemon
  • 100g feta cheese, crumbled
  • 1 tbsp. chopped mint


  1. Chop courgettes

  2. Preheat oven to 200 deg C/Gas 6

  3. Mix the courgettes with the olive oil and place onto a baking tray, roast for 15 minutes until softened and lightly browned

  4. Heat the rice according to pack instruction and allow to cool

  5. Meanwhile toast the pine nuts and pumpkin seeds in a dry frying pan for 1-2 minutes until golden

  6. Place the rice in a large bowl, add the courgettes, pine nuts and pumpkin seeds gently mix

  7. Squeeze over the lemon juice, add the crumbled feta and mint

  8. Chill in fridge and serve